Cinnamon-Pecan Streusel Coffee Cake

Cinnamon-Pecan Streusel Coffee CakeRecipe
Oxmoor House
Enjoy this moist coffee cake for breakfast, or serve it with coffee for a great after-dinner dessert!


16 servings (serving size: 1/16 of coffee cake)

Recipe from

Oxmoor House

Recipe Time

Prep: 12 Minutes
Cook: 43 Minutes
Cool: 15 Minutes

Nutritional Information

Calories 175
Fat 4.2 g
Satfat 1.7 g
Protein 2.9 g
Carbohydrate 30.6 g
Cholesterol 35 mg
Iron 1.0 mg
Sodium 243 mg
Caloriesfromfat 22 %
Fiber 0.7 g
Calcium 68 mg


Butter-flavored cooking spray
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
3 tablespoons butter
1 cup fat-free sour cream
2 teaspoons vanilla extract
2 large eggs
1/3 cup packed light brown sugar
1/4 cup chopped pecans, toasted
1 1/2 teaspoons ground cinnamon
1/2 cup powdered sugar
3 teaspoons fat-free milk
1/2 teaspoon vanilla extract


Preheat oven to 350°.

Coat an 8-inch square baking pan with cooking spray.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients. Set aside.

Beat sugar and butter with a mixer at medium speed until well blended. Add sour cream, vanilla, and eggs; beat well. Add flour mixture to butter mixture, beating just until dry ingredients are moist. Combine brown sugar, pecans, and cinnamon in a small bowl.

Spoon 1/2 of batter into prepared pan; sprinkle evenly with 1/2 of brown sugar mixture. Spoon remaining batter over brown sugar mixture, and spread evenly. Sprinkle remaining brown sugar mixture over batter. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack.

Combine powdered sugar, milk and 1/2 teaspoon vanilla in a small bowl; stir until smooth. Drizzle over coffee cake.